[Lee'sGhost]

FWIW: I've never been the charter member of anything -- but I am really proud to be so with this organization (even knowing that Phantom Lord is a member too). Hey, PL, THAT's got to make you have a whole new 'preciation for us Southrons. But if your barbecue doesn't live up to your billing we won't ever let you live it down. (But, you get extra points just for having the good sense to love it so much you learned to cook it.)

[Constitution Day]

FWIW: I've never been the charter member of anything -- but I am really proud to be so with this organization (even knowing that Phantom Lord is a member too). Hey, PL, THAT's got to make you have a whole new 'preciation for us Southrons. But if your barbecue doesn't live up to your billing we won't ever let you live it down. (But, you get extra points just for having the good sense to love it so much you learned to cook it.)

LG,

I have never been a charter member of anything either.
Actually I've never been much of a "joiner" so I'm playing this all by ear.

You're right... PL better be honing his BBQ skills right now. He can talk the talk... but can he walk the walk? :^)

PL,

At some point I'm planning to have a get together for FReepers at my family's farm on the Tar River.

We have a party house down there that has a pig cooker permanently placed besides the building. (hint, hint)

CD

[Phantom Lord]

I will say this one negative thing about my BBQ. I havent got the "shredding" down yet. Just havent gotten it right. I got the taste down though.

Any tips on the proper way to shred?

I have cooked a couple whole hogs the past couple years, but most of the time I am cooking for @ 15 people, and a whole hog is just way to much. I usually cook a mix of picnics and butts.